Cheddar and Ritz Cracker Vidalia Onion Pie

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Cheddar and Ritz Cracker Vidalia Onion Pie

Cheddar and Ritz Cracker Vidalia Onion Pie would be great served as a side dish or alongside a grilled hamburger. This “pie” is perfect for the grilling season or anytime. I found this recipe at: The Vidalia Onion Committe, the perfect place to find a recipe for Vidalia Onion Pie. To find out more about Vidalia onions and for more fantastic recipes go to: The Vidalia Onion Committee

This recipe is really very easy to prepare. The Ritz cracker crust adds that special touch and crunch. I am definitely going to incorporate the Ritz cracker crust recipe into future recipes, its that delicious. Vidalia Onion Pie was beyond delicious. I enjoyed every single bite. Try Vidalia onion pie alongside grilled meats or as a side dish during the holiday season. Heck, serve it as the main dish.

Vidalia Onion History

Vidalia onions are the namesake of Vidalia, Georgia where they thrive. At their best, these large, pale yellow onions are exceedingly sweet and juicy. They’re usually available much of the year in regions where grown and from May through July elsewhere.

Cheddar and Ritz Cracker Vidalia Onion Pie

Ingredients (See Note Below)

1 cup Ritz cracker crumbs

1/2 stickbutter, melted

2 cupsVidalia onions, thinly sliced

2 tablespoonsbutter

2eggs

3/4 cupmilk

3/4 teaspoonsalt

dash ofpepper

1/3 cupshredded sharp cheddar cheese

1/4 teaspoonsmokey paprika

Cooking Directions

Mix Ritz crackers and melted butter.

Press into an 8 inch pie plate.

Saute Vidalia onions in 2 tablespoons butter until clear, but not brown.

Spoon into pie crust.

Beat eggs with milk, salt, and pepper, pour over onions.

Sprinkle with cheese and paprika.

Bake at 350º for 30 minutes or until firm in the center.

Recipe Note:

If you read the comment section below, many people have had trouble with the crust becoming soggy. Personally, I didn’t have any problems with my crust but I’ll try to offer a few suggestions. First, make sure you use an 8-inch pie plate. I used a Pyrex pie plate. Try adding an extra 1/3 cup cracker crumbs and the recipes calls for a half a stick of butter which is 4 tablespoons. Please use real butter. Margarine contains a lot of water. Gently pat the sautéed onions with paper towels before adding them to the crust. Bake pie on the bottom rack of your oven. Bake an extra 15 to 20 minutes and crust is a deep golden brown. I hope these tips help you out because this pie is so worth it:) Let me know.

I made this recently and it was delicious, not soggy at all. I cooked the onions, a lot of them to use in onion soup ( killing 2 birds with one stone) and they carmelized beautifully, and sweeten right up even though I did not use sweet onions. We loved it and I will make it again for a single guy friend who is an onion fanatic – he buys 50 pound bags at the farmers market monthly and just cooks them up to eat like we would other veggies. Thanks for sharing the recipe. Definitely a new go-to!

Hi Sandy,
I’m so glad to here that this recipe turned out for you! It definitely is a keeper. Tell your friend to make caramelized onion dip or our favorite, French onion soup! Onion bombs a super too:) Lynn

I changed recipe slightly and did not have a soggy crust. I used 1 1/2 cups of Ritz cracker crumbs and 1/3 cup of butter. I baked it at 350 until golden, about 8 minutes. As far as the onions, I put them in a strainer and blotted them with a paper towel after sauteing. It fit perfectly in a 9 inch quiche dish. It was delicious!! Someone suggested adding bacon which sounds like a great idea!

Hi Marsha,
Bacon makes Everything taste better!! I have never added bacon but what the heck, why not:) I’m going to add your suggestions to the Recipe Note at the bottom of the recipe because I think your method will be perfect for a non-soggy crust. I too blotted the onions slightly before adding them to the crust. A quiche pan would work perfectly in this recipe!! Great suggestion and one I can’t wait to try. Lynn

Just want to be sure I understand…. you put the crust in the oven first for 8 min. and then added the onions and other ingredients and baked it as usual.
This is one of my favorite recipes and I’ve been making it for more than 20 years but have nearly always had a soggy crust. (Truly a sign that we love it) But I’m going to try your idea tomorrow night. Thanks for the suggestion.

Jack
You are right, the crust will use some of it’s crunch but I have reheated it the next day and it was super! And yes, its great for breakfast:) Reheat the “pie” and serve it with sunny-side up eggs, mu hubby loved it. Question? Has anyone ever tried to Freeze Cheddar and Ritz Cracker Vidalia Onion Pie?? I’d love to hear any thoughts on this. Lynn

Good Morning Dawn,
Thanks so much for stopping by. I want to thank-you for your comment! I think that you are absolutely right! All pies should go in the oven on the lowest rack:) I totally forgot about that and will definitely add that to the directions:) Lynn

Hi Patty,
Thanks for your comment:) I think you could possibly put some of the crumbs on the bottom and put some of the crumbs on the top. I haven’t made Vidalia Onion Pie for some time, but I’m going to give it a go again this weekend and see what happens:) Lynn

Hi Debbie,
I went to the Vidalia Onion website where I originally got the recipe. I couldn’t find the recipe there:) The only thing that I would suggest is to prebake the crust slightly before filling and make sure that the pie pan you’re using is correct. Oven temperatures vary greatly also. Lynn

Very good recipe, except for the crust mine was soggy like no crunch and the ingredients only covered the bottom of the pan and I used a 8 inch
I baked it as you recommended, any ideas why those crackers would be soggy

Hi Shelia,
I think Marsha has the best solution for the soggy-crust issue. Using 1 1/2 cups Ritz cracker crumbs and 1/3 cup butter. Bake at 350 for 8 minutes or so. Also, after sauteing the onions, blotting them with paper towel will remove some of the excess butter. Let me know how this method works for you:) Lynn

I love this recipe. My children have moved out and my husband died so I haven’t made it in a while. When I did, it seems like I used a glass pie pan but am not sure. I do know I cooked it on the middle rack on a sheet pan to avoid messes and my crust was never soggy. When I bake I use Imperial Butter sticks. Reason one is because stick butter has less water content. The reason I use Imperial is because it has 0% Cholesterol. I do remember that one sleeve of Ritz Crackers equals the required measurement. Kudos to the author of this recipe. Inspirational!

OMG! This has to be one of the most delicious things I have ever tasted!!! I ate half the pie at the first sitting. Only thing I’d change is that I’d use a bigger pie plate. Mine spilled over and made a mess in my oven. I think I used more onions than recipe called for. Yummy, yummy. Will definitely make this again and again.

Purple onions or sometimes called red onions aren’t the same as Vidalia onions. Vidalia onions have yellow-white skins and flesh. Some are so sweet they can be eaten like an apple though I won’t recommend that:) Lynn

I was born and raised in north Florida and every year my grandparents made a trip to Vidalia for onions. I can remember my grandfather sitting on the front porch of their home peeling and eating a vidalia onion like one might an orange. My grandmother had a recipe very similiar to this that she made ONLY with vidalias. No other onion would do. She always said the others were not sweet enough. This recipe truly brought back a fond memory from my childhood many, many years ago.

I found a recipe for onion pie that took swiss cheese & scaled milk that you add the beaten eggs to. I put it a 8×8 pan & make sure it’s flied with onions too. Everyone loves it & never any leftovers 🙁